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Apéri’croq - Paté en croûte Le Richelieu by Maison Monterrat · Greenveil

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Apéri’croq - Paté en croûte Le Richelieu

Apéri’croq - Paté en croûte Le Richelieu

Maison Monterrat·3323790610707

Apéri’croq - Paté en croûte Le Richelieu

Greenveil's read: consider avoiding.

Wheat flour42.5%—›
Pork meat21.5%—
Aspic12.3%—
Water6.3%—›
Pork gelatin3%—

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Ingredient content

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28 items

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Food health

Critical

Chemical concern

Not assessed

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Salt

0.8%

—

Dextrose0.8%—›

Gelling agent0.7%—

E4070.7%⚠ Low

Acid0.4%—

E3300.4%—

Natural flavouring0.2%—

Colour0.2%—

E150a0.2%—

Water12.3%—›

Lard7.3%—›

Pork fat3.6%—›

Lean duck liver0.6%—

Skimmed milk—

Pork liver—›

Salt—›

Potato starch—›

Vin aromatisé—

Soy protein—›

Brandy—

Herbs and spices—

Preservative—

E282⚠ Low

E250⚠ High

Dextrose—›

Natural flavouring—

Milk proteins—›

Stabiliser—

E450⚠ Low

E452⚠ Low

Lactose—›

Antioxidant—

E301—

E300—

Colour—

E101—

E120⚠ Moderate

Produit élaboré à partir de viande de porc—

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farine de _blé_, viande de porc 21,5%, gelées (eau, gélatine de porc, sel, dextrose, gélifiant : E407, acidifiant : E330, arômes naturels, colorant : E150a), eau, saindoux, gras de porc, foie maigre de canard 3%, _lait_ écrémé, foie de porc, sel, fécule de pomme de terre, vin aromatisé, protéines de _soja_, brandy, épices et plantes aromatiques, conservateurs : E282-E250, dextrose, arômes naturels, protéines de _lait_, stabilisants : E450-E452, _lactose_, antioxydants : E301-E300, colorants : E101-E120. Produit élaboré à partir de viande de porc origine UE.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern

Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

Wheat
Aqua
Lard
Pork fat
Pork liver
Salt
Starch 1551
Soy protein
Glucose monohydrate [who-ip]
Glucose
Dextrose
Milk proteins
Anhydrous lactose
.beta.-lactose
Lactose

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